Panko Crusted Halibut Bites

Ingredients

For the Fish

• 16 ounces halibut, cut into bite sized cubes
• 2 eggs, whisked with 2 teaspoons water
• 1 1/2 cups panko
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon dried chipotle powder

For the Plate

• 4 corn tortillas, cut into thin strips approximately 3-4 inches long
• 1 cup napa cabbage, shredded

For the Sauce

• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 2 tablespoons adobo sauce
• 2 tablespoons lime juice, fresh squeezed
• 2 teaspoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 garlic clove

Directions

1. 1

   Pan fry the Tortilla strips in hot Peanut or Canola oil until crispy. Drain and blot oil using Paper Towels. Season with Salt when hot. Set aside.

2. 2

   Place all sauce ingredients into a food processor or blender. Blend until smooth. Spoon into a pretty condiment cup.

3. 3

   Mix together the Panko Bread Crumbs, salt, pepper, and chili powder. Make a breading station, with one shallow bowl for the egg wash and another for the dry crumbs.

4. 4

   Coat each cube of Halibut in the egg wash and then the dry mixture. Shake off excess.

5. 5

   Pan Fry (using tortilla oil) each piece of Halibut until golden brown on outside and cooked through. Blot excess oil with paper towels.

6. 6

   Prepare a serving platter with the Napa Cabbage. Arrange the fish cubes in an attractive fashion on top of the cabbage. Add the sauce bowl on the side. Top with the Tortilla strips to serve.

7. 7

   This is a great little appetizer for your friends at a dinner party.